Tenant occupies a compact space in East Harriet, giving diners a choice of vantage point: wingback chairs at a counter facing directly into the open kitchen, or more conventional table seating. The dinner menu can be paired with wine and supplemented with rotating accoutrements — mid-course additions and small bites. Tenant runs as a non-tipping establishment, with pricing built around that structure.
Next door, a companion bar keeps its own menu and pours a cocktail list that includes a gin Collins with hibiscus and orange soda, a pisco daiquiri with apple, lime, and mint, a tequila daisy with chilies and grapefruit, a classic gin martini, an Old-Fashioned finished with buttered brandy, and a rye Manhattan rounded out with amari. The kitchen's own sausages — the TenantWurst and Lamb Polish — show up here too, grilled and served on bakery buns, the Lamb Polish topped with sauerkraut, onion, and mustard, the TenantWurst piled with cheese sauce, giardiniera, mustard, and crushed chips.
Those sausages have expanded beyond the restaurant, landing on shelves at Kowalski's Markets locations around the Twin Cities.
Next door, a companion bar keeps its own menu and pours a cocktail list that includes a gin Collins with hibiscus and orange soda, a pisco daiquiri with apple, lime, and mint, a tequila daisy with chilies and grapefruit, a classic gin martini, an Old-Fashioned finished with buttered brandy, and a rye Manhattan rounded out with amari. The kitchen's own sausages — the TenantWurst and Lamb Polish — show up here too, grilled and served on bakery buns, the Lamb Polish topped with sauerkraut, onion, and mustard, the TenantWurst piled with cheese sauce, giardiniera, mustard, and crushed chips.
Those sausages have expanded beyond the restaurant, landing on shelves at Kowalski's Markets locations around the Twin Cities.